JP3180180U - Electromagnetic cooker - Google Patents

Abstract

An electromagnetic cooking utensil is provided that is lightweight and has a bottom that is difficult to deform when heated.
A cooking utensil body 10 made of a nonmagnetic metal such as an aluminum alloy, and a disk-shaped heat generation made of a magnetic metal such as ferritic stainless steel press bonded to the bottom outer surface of the cooking utensil body 10 The heat generating plate 20 is formed with six slits 21 extending radially and a large number of small holes 22. The bottom outer surface has a large number of concave ridges 2o extending radially from the center of the bottom surface of the cooking utensil body 10 toward the peripheral edge, and a corrugated portion 3o formed between adjacent concave ridges 2o, The wave-like part 3o is constituted by ridges and ridges alternately formed in a radial direction on a concentric circle centering on the central part of the bottom surface of the cooking utensil body 10. The bottom inner surface has ridges 2i and corrugated portions 3i formed at positions corresponding to the concave strips 2o and the corrugated portions 3o formed on the bottom outer surface, respectively.
[Selection] Figure 1

Description

  The present invention relates to an electromagnetic cooking utensil in which a cooking utensil body heated by an electromagnetic induction heating method is formed of a nonmagnetic metal.

  Examples of this type of electromagnetic cooker include those shown in FIGS. 12 (a) and 12 (b). This electromagnetic cooker 50 has a large number of small holes formed on a bottom outer surface of a cookware main body 51 formed of a nonmagnetic metal such as an aluminum alloy, using a magnetic metal such as ferritic stainless steel or martensitic stainless steel. It is a frying pan to which a heat generating plate 52 having 52a is joined, and when placed on an electromagnetic induction heater, the heat generating plate 52 generates heat by electromagnetic induction, and this heat is conducted to the cooking utensil body 51 to be heated as a whole. It has become so. This frying pan is used with a handle attached to the cooking utensil body 51. FIGS. 12 (a) and 12 (b) show a state where the handle is removed.

JP 2001-321269 A

  Incidentally, as described above, the cooking utensil body 51 is formed in the electromagnetic cooking utensil 50 in which the heating plate 52 formed of the magnetic metal is joined to the bottom outer surface of the cooking utensil body 51 formed of the nonmagnetic metal. The non-magnetic metal such as aluminum alloy and the magnetic metal such as ferritic stainless steel forming the heating plate 52 have different coefficients of thermal expansion, so that the bottom of the electromagnetic cooking appliance 50 is heated by the electromagnetic induction heater. Then, the bottom surface of the electromagnetic cooking utensil 50 is deformed and the contact area with the cooking utensil mounting surface in the electromagnetic induction heater is reduced, so that there is a problem that the heating efficiency is lowered and the temperature control becomes unstable. In particular, when it is deformed so as to protrude downward, the electromagnetic cooking utensil rattles when placed on the electromagnetic induction heater and cannot be heated in a stable state. There is a problem.

  For this reason, the flatness of the bottom outer surface is defined by the SG standard for the electromagnetic cooking utensil, and the bottom outer surface is outside at both normal temperature (23 ± 5 ° C.) and heating (200 ± 5 ° C.). The bottom outer surface should not be curved toward the lower side), and the flatness of the bottom outer surface is not more than the diameter L × 0.6% of the cooking utensil at room temperature (23 ± 5 ° C.), At the time of heating (200 ± 5 ° C.), it is stipulated that the flatness of the outer surface of the bottom must be not more than the diameter L × 0.5% of the cooking utensil.

  In order to conform to this SG standard, the thickness of the cooking utensil body 51 formed of a nonmagnetic metal such as an aluminum alloy having a high thermal expansion coefficient must be secured to 3.8 mm or more, and the entire electromagnetic cooking utensil 50 There is a problem that it becomes heavy and the user is difficult to handle.

  Therefore, an object of the present invention is to provide an electromagnetic cooker that is lightweight and has a bottom portion that is difficult to deform during heating.

  In order to solve the above problems, the device according to claim 1 is a cooking utensil body formed of a nonmagnetic metal, and a heat generation formed of a magnetic metal press-bonded to the bottom outer surface of the cooking utensil body. The heat generating plate is formed with a plurality of slits extending radially from the central portion toward the peripheral portion, and a plurality of small holes, and at least a bottom in contact with the electromagnetic induction heater An electromagnetic cooker characterized in that an outer surface is formed in an uneven shape.

  The invention according to claim 2 is the electromagnetic cooker according to claim 1, wherein the bottom outer surface formed in a concavo-convex shape is a plurality of ridges or depressions extending radially from the central portion toward the peripheral portion. It is characterized by having a strip.

  Further, the invention according to claim 3 is the electromagnetic cooker according to claim 1 or 2, wherein the bottom outer surface formed in a concavo-convex shape is a ridge formed on a concentric circle centering on the central portion thereof, and It is characterized by having a concave line.

  Further, the invention according to claim 4 is the electromagnetic cooker according to claim 1, 2, or 3, wherein the bottom outer surface formed in a concavo-convex shape has a mesh-like convex part or concave part. It is a feature.

  The invention according to claim 5 is the electromagnetic cooking appliance according to claim 1, 2, 3 or 4, wherein the bottom inner surface of the cooking utensil body is formed in an uneven shape.

  Further, the invention according to claim 6 is the electromagnetic cooker according to claim 5, wherein the bottom inner surface formed in a concavo-convex shape is a ridge formed on the ridge formed on the bottom outer surface or a portion corresponding to the protrusion. Or while the recessed part is formed, the protrusion or the convex part is formed in the part corresponding to the concave line formed in the bottom outer surface or a recessed part, It is characterized by the above-mentioned.

  As described above, the electromagnetic cooker according to the first aspect of the present invention is substantially divided in the circumferential direction by forming a plurality of slits extending radially from the central portion to the peripheral portion of the heating plate. In addition, with the heating plate joined to the cooking utensil body, the bottom outer surface that comes into contact with the electromagnetic induction heater is formed in an uneven shape. The accompanying deformation of the bottom portion hardly occurs, and good flatness can be ensured.

  Therefore, it is possible to reduce the weight of the electromagnetic cooking appliance that conforms to the SG standard, and to improve the user-friendliness.

  Moreover, since the electromagnetic cooking appliance of the invention according to claim 2 has a plurality of ridges or ridges extending radially from the central portion toward the peripheral portion, the effect of being difficult to deform in the radial direction is obtained. It is done.

  In addition, the electromagnetic cooker of the invention according to claim 3 has an effect that it is difficult to deform in the circumferential direction because it has the ridges and the ridges formed on the concentric circles centering on the central portion. It is done.

  Moreover, since the electromagnetic cooking appliance of the invention according to claim 4 has a mesh-like convex part or concave part, an effect is obtained that it is difficult to deform uniformly, not in a specific direction.

  Moreover, since the bottom inner surface of the cooking utensil main body is formed in a concavo-convex shape, the electromagnetic cooking utensil according to the fifth aspect of the present invention is more difficult to deform and the flatness is improved.

  Moreover, in the electromagnetic cooking appliance of the invention according to claim 6, the bottom inner surface formed in the concavo-convex shape is formed with a groove or a recess in a portion corresponding to the protrusion or the protrusion formed on the bottom outer surface. Since the ridges or projections are formed on the recesses or the recesses formed on the outer surface of the bottom, the thickness of the bottom can be made constant and the physical strength is partially reduced. There is nothing.

(A) is a top view which shows the frying pan which is one Embodiment of the electromagnetic cooking appliance which concerns on this invention, (b) is a bottom view which shows a frying pan same as the above. It is sectional drawing along the XX line of FIG.1 (b). (A) is a bottom view which shows the heat generating plate which comprises the frying pan same as the above, (b) is sectional drawing along the YY line of (a). It is explanatory drawing for demonstrating the manufacturing method of a frying pan same as the above. (A), (b) is a partial expanded sectional view which shows the bottom part of a frying pan same as the above. (A) is a top view which shows the frying pan which is other embodiment, (b) is a bottom view which shows the frying pan same as the above, (c) is a top view which shows the heat generating plate which comprises the frying pan same as the above. (A) is a top view which shows the frying pan which is other embodiment, (b) is a bottom view which shows the frying pan same as the above, (c) is a top view which shows the heat generating plate which comprises the frying pan same as the above. (A) is a top view which shows the frying pan which is other embodiment, (b) is a bottom view which shows the frying pan same as the above, (c) is a top view which shows the heat generating plate which comprises the frying pan same as the above. (A) is a top view which shows the frying pan which is other embodiment, (b) is a bottom view which shows the frying pan same as the above, (c) is a top view which shows the heat generating plate which comprises the frying pan same as the above. (A) is a top view which shows the frying pan which is other embodiment, (b) is a bottom view which shows the frying pan same as the above, (c) is a top view which shows the heat generating plate which comprises the frying pan same as the above. (A) is a top view which shows the frying pan which is other embodiment, (b) is a bottom view which shows the frying pan same as the above, (c) is a top view which shows the heat generating plate which comprises the frying pan same as the above. (A) is a top view which shows the frying pan which is the conventional electromagnetic cooking appliance, (b) is a bottom view which shows a frying pan same as the above.

  Hereinafter, embodiments will be described with reference to the drawings. FIG.1 and FIG.2 has shown the frying pan 1 which is one Embodiment of the electromagnetic cooking appliance concerning this invention. As shown in the figure, the frying pan 1 includes a cooking utensil body 10 made of a nonmagnetic metal such as an aluminum alloy, and ferritic stainless steel or martensite press-bonded to the bottom outer surface of the cooking utensil body 10. It consists of a heat generating plate 20 formed of a magnetic metal such as a stainless steel and a handle that is detachably attached to the cooking utensil body 10. In the figure, the handle is removed.

  The cooking utensil body 10 is formed by press-molding a 2.5 mm-thick plate material made of an aluminum alloy, and includes a circular bottom 11 surrounded by a two-dot chain line in FIG. 1 and a peripheral edge of the bottom 11. And a tapered body portion 12 rising from the top.

  3 (a) and 3 (b), the heat generating plate 20 is formed in a disk shape that is slightly smaller than the bottom of the cooking utensil body 10, and has six slits 21 extending radially from the center of the disk. And a large number of small holes 22 arranged concentrically around the center of the disk, and annular protrusions 21a, 22a project from one side of the slit 21 and the peripheral edge of the small hole 22.

  As shown in FIG. 4, the heat generating plate 20 configured as described above is arranged on the upper and lower sides in a state where the annular protrusions 21 a and 22 a are arranged on the lower side of the bottom 11 in the cooking utensil body 10. By being sandwiched and pressed by the molds UM and DM, they are joined to the bottom outer surface of the cooking utensil body 10, and the annular protrusions 21 a and 22 a bite into the bottom outer surface of the cooking utensil body 10, thereby The bonding force to the bottom outer surface is increased.

  In addition, the frying pan 1 in which the heating plate 20 is press-bonded to the bottom outer surface of the cooking utensil body 10 has a bottom outer surface formed in a concavo-convex shape, and a bottom inner surface formed in a concave-convex shape so as to correspond to the concavo-convex shape. It has become so.

  Specifically, the bottom outer surface of the frying pan 1 formed in a concavo-convex shape is a central portion of the bottom surface of the cooking utensil body 10 as shown in FIGS. 1 (b), 2 and 5 (a), (b). A large number (in this case, 20) of concave ridges 2o extending radially from the peripheral edge to the peripheral portion, and undulating portions 3o formed between adjacent concave ridges 2o. It is comprised by the protruding item | line and the concave item | line which were formed in the radial direction on the concentric circle centering on the center part of the bottom face of the main body 10. FIG.

  Further, the bottom inner surface of the frying pan 1 formed in a concave-convex shape is a concave strip 2o formed on the bottom outer surface of the frying pan 1, as shown in FIGS. 1 (a), 2 and 5 (a), (b). And wavy portions 3i formed at positions corresponding to the wavy portions 3o, respectively. The wavy portions 3i correspond to the wavy portions constituting the wavy portions 3o formed on the bottom outer surface. The ridges are arranged at positions corresponding to the ridges constituting the wavy portions 3o formed on the bottom outer surface.

  In the frying pan 1 configured as described above, the plurality of slits 21 extending radially from the central portion toward the peripheral portion are formed, so that the heat generating plate 20 is substantially divided in the circumferential direction, and the heat generation is performed. Since the bottom outer surface in contact with the electromagnetic induction heater is formed in an uneven shape with the plate 20 joined to the cooking utensil body 10, even if the thickness of the cooking utensil body 10 is reduced, Deformation hardly occurs and good flatness can be secured, and physical strength at the bottom is hardly lowered, and strength equivalent to that of a conventional product can be secured.

  In particular, the bottom outer surface of the frying pan 1 formed in a concavo-convex shape has a large number of recesses 2o extending radially from the center of the bottom surface of the cooking utensil body 10 toward the peripheral edge, so that it deforms radially. The corrugated portion 3o formed between the adjacent concave strips 2o is difficult to be formed on the concentric circle centering on the central portion of the bottom surface of the cooking utensil body 10 by the convex strips and the concave strips alternately formed in the radial direction. Since it is comprised, the effect that it is hard to deform | transform also to the circumferential direction is acquired.

  In addition, the bottom inner surface of the frying pan 1 formed in a convex and concave shape has a convex strip 2 i and a corrugated portion 3 i formed at positions corresponding to the concave strip 2 o and the corrugated portion 3 o formed on the bottom outer surface of the frying pan 1, respectively. Therefore, it is hard to deform | transform and it can ensure favorable planarity.

  Therefore, the conventional electromagnetic cooker can be adapted to the SG standard unless the thickness of the cookware main body formed of a nonmagnetic metal such as an aluminum alloy having a high coefficient of thermal expansion is 3.8 mm or more. However, the frying pan 1 can be adapted to the SG standard even if the thickness of the cooking utensil body 10 is reduced to 2.5 mm, and the overall weight can be reduced. Handleability can be improved.

  In the above-described frying pan 1, the radial slits 21 formed in the heat generating plate 20 extend linearly in the radial direction, and the radial recesses 2 o formed on the bottom outer surface of the frying pan 1 and the bottom of the frying pan 1. Although the radial ridge 2i formed on the inner surface extends linearly in the radial direction, it is not limited to this, and for example, the cooking utensil body 10A shown in FIGS. Like the frying pan 1A in which the heat generating plate 20A is press-bonded to the bottom outer surface, the radial slits 21A formed in the heat generating plate 20A, and the radial concave strips 2Ao and the convex strips 2Ai formed on the bottom outer surface and the bottom inner surface, respectively. Radial slots formed on the heating plate 20B, such as a frying pan 1B, which has an arc shape or is shown in FIGS. 7A to 7C, in which the heating plate 20B is press-bonded to the bottom outer surface of the cooking utensil body 10B. And Tsu DOO 21B, it is also possible to or by bending the bottom outer surface and radial respectively formed on the bottom inner surface concave 2Bo and ridges 2Bi.

  In the frying pan 1 described above, the radial slits 21 formed in the heat generating plate 20 extend to the vicinity of the peripheral edge in a state where the radial slits 21 are connected to each other at the center, but the invention is not limited to this. A frying pan 1C in which a heating plate 20C is press-bonded to the bottom outer surface of the cooking utensil body 10C shown in a) to (c), and a heating plate on the bottom outer surface of the cooking utensil body 10D shown in FIGS. 9 (a) to (c). Heating plates 20C, 20D, and 20E, such as a frying pan 1D in which 20D is press-bonded and a frying pan 1E in which the heating plate 20E is press-bonded to the bottom outer surface of the cooking utensil body 10E shown in FIGS. The radial slits 21C, 21D, and 21E respectively formed on the outer side of the plate extend from the outside of the center hole 23 to the outer edges of the heating plates 20C, 20D, and 20E without being connected to the center hole 23. It may be. The reference numerals 2Ci, 2Di, and 2Ei in FIGS. 8, 9, and 10 indicate radial ridges corresponding to the above-described ridges 2i, 2Ai, and 2Bi, respectively. Reference numerals 2Co, 2Do, and 2Eo indicate radial grooves corresponding to the above-described grooves 2o, 2Ao, and 2Bo, respectively.

  Further, in the frying pan 1 described above, the radial concave strips 2o and the radial convex strips 2i formed on the bottom outer surface and the bottom inner surface, the wavy portions 3o formed between the adjacent concave strips 2o, and the adjacent convex strips 2i. However, the present invention is not limited to this. For example, the heating plate 20 is formed on the bottom outer surface of the cooking utensil body 10F shown in FIGS. 11 (a) to 11 (c). As in the frying pan 1F that is press-bonded, a mesh-shaped recess 4o is formed on the bottom outer surface, and a mesh-shaped projection 4i is formed on the bottom inner surface at a position corresponding to the recess 4o. Also good.

  Moreover, in each embodiment mentioned above, although the unevenness | corrugation formed in the bottom outer surface and the unevenness | corrugation formed in the bottom inner surface correspond mutually, it is not limited to this, It is not in a bottom outer surface The unevenness formed and the unevenness formed on the bottom inner surface may correspond to each other in position, or may not correspond at all in position.

  Moreover, in each embodiment mentioned above, although the unevenness | corrugation is formed in both the bottom outer surface and the bottom inner surface, it is not limited to this, You may form an unevenness | corrugation only in a bottom outer surface.

  Moreover, although each embodiment mentioned above demonstrated the frying pan as an example of the electromagnetic cooking appliance of this invention, it is not limited to this, This invention is applied about various electromagnetic cooking appliances, such as a pan and a kettle. It goes without saying that it can be done.

  The present invention can be used for an electromagnetic cooking appliance heated by an electromagnetic induction heating method.

1, 1A, 1B, 1C, 1D, 1E, 1F Fry pan 2i, 2Ai, 2Bi, 2Ci, 2Di, 2Ei Convex 2o, 2Ao, 2Bo, 2Co, 2Do, 2Eo Concave 3i, 3o Wavy 4i Convex 4o Concave 10, 10A, 10B, 10C, 10D, 10E, 10F Cooking utensil body 11 Bottom portion 12 Body portion 20, 20A, 20B, 20C, 20D, 20E Heating plate 21, 21A, 21B, 21C, 21D, 21E Slit 21a Protrusion 22 Small Hole 22a Protrusion 23 Center hole UM, DM Mold

Claims (6)

A cooking utensil body formed of a non-magnetic metal,
A heating plate formed of magnetic metal press-bonded to the bottom outer surface of the cooking utensil body,
The heating plate is formed with a plurality of slits extending radially from the central portion toward the peripheral portion, and a large number of small holes,
An electromagnetic cooker characterized in that at least the bottom outer surface in contact with the electromagnetic induction heater is formed in an uneven shape.   The electromagnetic cooking utensil according to claim 1, wherein the bottom outer surface formed in a concavo-convex shape has a plurality of ridges or ridges extending radially from the central portion toward the peripheral portion.   The electromagnetic cooking utensil according to claim 1 or 2, wherein the bottom outer surface formed in a concavo-convex shape has ridges and ridges formed on concentric circles centering on the center portion thereof.   The electromagnetic cooking utensil according to claim 1 or 2, wherein the bottom outer surface formed in a concavo-convex shape has a mesh-like convex portion or concave portion.   The electromagnetic cooking appliance according to claim 1, 2, 3, or 4, wherein the bottom inner surface of the cooking appliance main body is formed in an uneven shape.   The bottom inner surface formed in an uneven shape has a recess or recess formed in a portion corresponding to the protrusion or protrusion formed on the bottom outer surface, and corresponds to a recess or recess formed in the bottom outer surface. The electromagnetic cooking appliance according to claim 5, wherein a protrusion or a protrusion is formed on the portion.

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